Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)
https://doi.org/10.21323/2414-438X2021-6-1-33-38
Abstract
The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days was included. According to the obtained results, the OA contains 1.47% of lipids, 1.42% of protein and 24.61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic indicators of beef burger. Nutritional value, waterholding capacity, cooking loss% and pH of treated burger patties were improved. In addition, the caloric value of treatment samples decreased because of replacing the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values (TBA) showed that treatment samples substantially developed using OA instead of animal fat had a lower level of lipid oxidation compared to control samples. The shelf life of treated burger patties was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids oxidation. Finally, OA could be accepted as a functional component in meat products.
About the Authors
A. A. Baioumy
Cairo University
Russian Federation
Russian Federation
Ahmed A. Baioumy — Assistant lecturer, Department of Food Science, Faculty of Agriculture
12613, 1 Gamaa Street, Giza, Egypt. Tel.: +2–0122–838–44–78,
T. G. Abedelmaksoud
Cairo University
Egypt
Egypt
Tarek G. Abedelmaksoud — Assistant Professor, Department of Food Science, Faculty of Agriculture
12613, 1 Gamaa Street, Giza, Egypt. Tel.: +2–0110–144–12–80,
References
1. Dehghan, M., Mente, A., Teo, K. K., Gao, P., Sleight, P., Dagenais, G. at al. (2012). Relationship between healthy diet and risk of cardiovascular disease among patients on drug therapies for secondary prevention a prospective cohort study of 31546 highrisk individuals from 40 countries. Circulation, 126(23), 2705– 2712. https://doi.org/10.1161/circulationaha.112.103234
2. Mattioli, A. V., Coppi, F., Migaldi, M., Scicchitano, P., Ciccone, M. M., Farinetti, A. (2017). Relationship between mediterranean diet and asymptomatic peripheral arterial disease in a population of pre-menopausal women. Nutrition, Metabolism and Cardiovascular Diseases, 27(11), 985–990. https://doi. org/10.1016/j.numecd.2017.09.011
3. Hassan, N. E., Wahba, S. A., El-Masry, S. A., Abd Elhamid, E. R., Boseila, S. A., Ahmed, N. H., Ibrahim, T. S. (2015). Eating habits and lifestyles among a sample of obese working Egyptian women. Macedonian journal of medical sciences, 3(1), 12. https://doi. org/10.3889/oamjms.2015.005
4. Viuda-Martos, M., López-Marcos, M. C., Fernández-López, J., Sendra, E., López-Vargas, J. H., Perez-Álvarez, J. A. (2010). Role of fiber in cardiovascular diseases: A review. Comprehensive Reviews in Food Science and Food Safety, 9(2), 240–258. https://doi.org/10.1111/j.1541–4337.2009.00102.x
5. Wan, M. L. Y., Ling, K. H., El-Nezami, H., Wang, M. F. (2019). Influence of functional food components on gut health. Critical Reviews in Food Science and Nutrition, 59(12), 1927–1936. https://doi.org/10.1080/10408398.2018.1433629
6. Galanakis, C. M. (2017). Nutraceutical and functional food components: Effects of innovative processing techniques. Elsevier Inc. Academic Press. 2017. —264 p.
7. Hawkesworth, S., Dangour, A. D., Johnston, D., Lock, K., Poole, N., Rushton, J. at al. (2010). Feeding the world healthily: The challenge of measuring the effects of agriculture on health. Philosophical Transactions of the Royal Society B: Biological Sciences, 365(1554), 3083–3097. https://doi.org/10.1098/rstb.2010.0122
8. Shao, A., Drewnowski, A., Willcox, D. C., Krämer, L., Lausted, C., Eggersdorfer, M. at al. (2017). Optimal nutrition and the everchanging dietary landscape: A conference report. European Journal of Nutrition, 56. https://doi.org/10.1007/s00394–017–1460–9
9. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., Feyissa, A. H. (2018). Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice. Asian Journal of Scientific Research, 11(3), 383–392. https://doi.org/10.3923/ajsr.2018.383.392
10. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., Feyissa, A. H. (2018). Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from- concentrate elstar apple juice using RSM. Journal of Food Science and Technology, 55(7), 2420–2428. https://doi.org/10.1007/ s13197–018–3159–1
11. Dial, L. A., Musher-Eizenman, D. R. (2019). Healthy? Tasty? children’s evaluative categorization of novel foods. Cognitive Development, 50, 36–48. https://doi.org/10.1016/j.cogdev.2019.02.001
12. Wang, Z. Y., Liu, J. G., Li, H., Yang, H. M. (2016). Pharmacological effects of active components of chinese herbal medicine in the treatment of alzheimer’s disease: A review. American Journal of Chinese Medicine, 44(8), 1525–1541. https://doi. org/10.1142/S0192415X16500853
13. Mykhailenko, O., Kovalyov, V., Goryacha, O., Ivanauskas, L., Georgiyants, V. (2019). Biologically active compounds and pharmacological activities of species of the genus crocus: A review. Phytochemistry, 162, 56–89. https://doi.org/10.1016/j.phyto chem.2019.02.004
14. Altemimi, A. B., Al-Hilphy, A. R., Abedelmaksoud, T. G., Aboud, S. A., Badwaik, L. S., Lakshmanan, G. (2021). Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice. Applied Sciences, 11(6), 2842. https://doi.org/10.3390/ app11062842
15. Verma, A. K., Chatli, M. K., Kumar, P., Mehta, N. (2019). Antioxidant and antimicrobial activity of porcine liver hydrolysate in meat emulsion and their influence on physico-chemical and color deterioration during refrigeration storage. Journal of Food Science, 84(7), 1844–1853. https://doi.org/10.1111/1750– 3841.14683
16. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., Feyissa, A. H. (2019). Impact of ohmicsonication treatment on pectinmethylesterase in not-from concentrate or ange juice. Journal of Food Science and Technology, 56(8), 3951– 3956. https://doi.org/10.1007/s13197–019–03834–2
17. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., El nikeety, M. M., Feyissa, A. H. (2019). Optimization of ohmicsoni cation for overall quality characteristics of NFC apple juice. Journal of Food Processing and Preservation, 43(9), Article e14087 https://doi.org/10.1111/jfpp.14087
18. Mariutti, L. R. B., Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90–100. https://doi.org/10.1016/j. foodres.2017.02.003
19. Trautwein, E. A., McKay, S. (2020). The role of specific com ponents of a plant-based diet in management of dyslipidemia and the impact on cardiovascular risk. Nutrients, 12(9), 2671. https://doi.org/10.3390/nu12092671
20. Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J. A., Kuri, V. (2005). Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies, 6(2), 247–255. https://doi.org/10.1016/j.ifset.2005.01.002
21. Fernández-López, J., Sendra, E., Sayas-Barberá, E., Navarro, C., Pérez-Alvarez, J. A. (2008). Physico-chemical and micro biological profiles of “salchichón” (spanish dry-fermented sausage) enriched with orange fiber. Meat Science, 80(2), 410–417. https://doi.org/10.1016/j.meatsci.2008.01.010
22. Yalinkiliç, B., Kaban, G., Kaya, M. (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. Food Microbiology, 29(2), 255–259. https://doi.org/10.1016/j.fm.2011.07.013
23. Association of Official Analytical Chemist (AOAC) 2010. Official methods of analysis (18th ed.). Washington DC.
24. Mansour, E. H., Khalil, A. H. (1997). Characteristics of low-fat beef burger as influenced by various types of wheat fibers. Food Research International, 30(3–4), 199–205.
25. Fernández-López, J., Lucas-González, R., Roldán-Verdú, A., Viuda-Martos, M., Sayas-Barberá, E., Ballester-Sánchez, J. at al. (2020). Effects of black quinoa wet-milling coproducts on the quality properties of bologna-type sausages during cold storage. Foods, 9(3), Article 274. https://doi.org/10.3390/foods9030274
26. Ali, R. F. M., El-Anany, A. M., Gaafar, A. M. (2011). Effect of potato flakes as fat replacer on the quality attributes of low-fat beef patties. Advance Journal of Food Science and Technology, 3(3), 173–180.
27. Tarladgis, B. G., Watts, B. M., Younathan, M. T., Dugan Jr., L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37(1), 44–48. https://doi.org/10.1007/ BF02630824
28. Kirk, S. Sawyer, R. (1991). Flesh Food. Chapter in a book: Pearson’s Composition and Analysis of Foods. Longman Group Ltd. 1991. 450–471.
29. Verbeken, D., Neirinck, N., Van Der Meeren, P., Dewettinck, K. (2005). Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Science, 70(1), 161–166. https://doi.org/10.1016/j.meatsci.2004.12.007
30. Mohsen, S. M., Murkovic, M., El-Nikeety, M. M., Abedelmaksoud, T. G. (2013). Ohmic heating technology and quality charac teristics of mango pulp. Journal of Food Industries and Nutrition Science, 3(1), 69-83.
31. APHA. (1976). American Public Health Association. Compendium of Methods for the Microbiological Examination of Foods. (edited by Speck, M. L.), Washington, DC, USA. — 702 p.
32. Difco Manual of Dehydrated Culture Media and Reagents for Microbiological and Clinical Laboratory Procedures: 9th Ed. Pub. Difco- Lab., Detroit’s Michigan, USA. 2015. —860 p.
33. Watts, B. M., Ylimaki, G. L., Jeffery, L. E., Elias, L. G. (1989). Basic sensory methods for food evaluation. IDRC, Ottawa, ON, CA.
34. Fernández-López, J., Fernández-Ginés, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barberá, E., Pérez-Alvarez, J. A. (2004). Application of functional citrus by-products to meat products. Trends in Food Science and Technology, 15(3–4), 176–185. https://doi.org/10.1016/j.tifs.2003.08.007
35. Verma, A. K., Chatli, M. K., Kumar, D., Kumar, P., Mehta, N. (2015). Efficacy of sweet potato powder and added water as fat replacer on the quality attributes of low-fat pork patties. Asian-Australasian Journal of Animal Sciences, 28(2), 252–259. https://doi.org/10.5713/ajas.14.0291
36. Okuskhanova, E., Rebezov, Y., Khayrullin, M., Nesterenko, A., Mironova, I., Gazeev, I. at al. (2019). Low-calorie meat food for obesity prevention. International Journal of Pharmaceutical Research, 11(1), 1589–1592.
37. Baioumy, A. A., Bobreneva, I. V., Tvorogova, A. A., Shobanova, T. V. (2018). Possibility of using quinoa seeds (chenopodium quinoa) in meat products and its impact on nutritional and or ganoleptic characteristics. Bioscience Research, 15(4), 3307– 3315.
38. Baioumy, A. A., El-Akel, A. T., El-Nikeety, M. M. (2014). Production and evaluation of low fat beef burger using the orange albedo as a partial fat replacer. Paper presented at the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings, 272–278.
39. Bobreneva, I. V., Baioumy, A. A. (2018). Effect of using tiger nuts (cyperus esculentus) on nutritional and organoleptic characteristics of beef burger. Bioscience Research, 15(3), 1424–1432.
40. Jiménez Colmenero, F. (2000). Relevant factors in strategies for fat reduction in meat products. Trends in Food Science and Technology, 11(2), 56–66. https://doi.org/10.1016/ S0924–2244(00)00042-X
Review
For citations:
Baioumy A.A., Abedelmaksoud T.G. Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo). Theory and practice of meat processing. 2021;6(1):33-38. https://doi.org/10.21323/2414-438X2021-6-1-33-38
Views: 701
Email this article 